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Deconstructed pogos with pork and apple from Quebec

Fall is upon us, the leaves are changing colors and the cold is quietly setting in. What better way to enjoy this season than to go pick apples and cook them! To end its collaboration with the FMG in style, the St-Estèphe invites you to reinvent the classic pogo by adding a fruity touch. Here’s how to prepare deconstructed pogos with pork and apples from Quebec. All the proposed ingredients are available at IGA Extra Famille Charles.

Preparation

Sausages

250 ml (1 cup) flour

250 ml (1 cup) cornmeal

15 ml (1 tsp.) Baking powder

15 ml (1 tsp.) of baking soda

30 ml (2 tbsp.) Cajun spices

1 egg

250 ml (1 cup) of El Lapino beer from the Microbrasserie du Lièvre

Decoration :

M. Lavoie's green onion

Bacon Julienne from the Farm Par Toutatis

Orchard Apple Croque-Pomme de Thurso

Léo Grated Cheese (Extra Old Maple Port Cheddar)

  • In the deep fryer or in the pan, heat the oil to high temperature (375 ℉).
  • In a bowl, mix the flour, cornmeal, baking powder, baking soda and Cajun spices.
  • Add egg and beer, then mix until a batter forms.
  • Thread the sausage onto the wooden stick and dip into the batter. Use a glass to facilitate soaking.
  • Fry in small batches for about 4 to 6 minutes.
  • Coat the pogo with a layer of Miss Marmalade Beer Honey Mustard.
  • Decorate to taste with the onions, the julienned bacon and apples and the grated cheese.

 

 

In order to appreciate the Quebec apple at its true value, the experts at the SAQ suggest that you accompany your meal with a fruity cocktail: the Golden Apple. Made from Rosemont Rhum, an alcohol prepared in Quebec, this cocktail will revive the flavors of your culinary masterpiece.

Preparation

45 ml (1 1/2 oz) white or amber rum

45 ml (1 1/2 oz) apple juice

45 ml (1 1/2 oz.) Ginger ale

8 ml (1/4 oz.) Lime juice

Ice cubes

2 apple slices

1 cinnamon stick

  • In an old-fashioned glass containing a few ice cubes, add all the ingredients except the apple slices and the cinnamon stick.
  • Stir with a mixing spoon.
  • Garnish with 2 apple slices and a cinnamon stick.
products made in Quebec SAQ

For more culinary ideas, check out the 3 other sizzling recipes offered by the St-Estèphe :

Grilled Caesar Salad with Wild Boar Bacon from Sangliers d’la lièvre

Egg benedict with salmon and grapefruit hollandaise

Grilled Pineapple with Mayhaven and Lime

 

You will also discover 3 other cocktails designed by SAQ experts!

Find the recipes here -> Sizzling recipes

Bon appétit!

IGA Charles
SAQ 100
St-Estèphe traiteur